DEPARTMENT A: OPEN CLASS AGRONOMY AND GARDENS
Deliver all Division Exhibits on Wednesday, July 27 - 7:00 a.m. to 10:00 a.m.; All other Divisions must be entered on Tuesday, July 26 - 11:00 a.m. - 6:00 p.m.

General Rules: All agricultural crops, forage, vegetables, fruit and flowers grown in a form of controlled environment will use the same class numbers plus "HH" (i.e. Class 1 HH) All entries in this department are to have been grown by the exhibitor and must be correct names.

Division 1 - Hay Bales
Class #
1-Alfalfa Hay
2-Mixed Hay
3-Grass Hay

Division 2 - Vegetables
Display leafy vegetables (such as lettuce and spinach) in a wide mouth jar
containing water. Display all others on a plain paper plate. Root
vegetables should have root intact. Brush dirt off, don’t wash. Rub with
dry rag if needed, should be a clean item, not a table ready washed one.

Class #
4-Beans, snap, green, 10 pods
5-Beets, 3, 4" top
6-Broccoli, 1 head
7-Carrots, without tops, 6
8-Lettuce, head
9-Lettuce, leaf, 1 bunch
10-Lettuce, romaine, 1 bunch
11-Any other lettuce
12-Onions, for slicing, white, red, yellow or brown, 4 (tops removed)
13-Green table onions, 6 in a bunch, tops on
14-Peas, 10 pods
15-Sugarsnap, edible podded (10)
16-Potatoes, 3
17-Radish, red, 3
18-Radish, white, 3
19-Rhubarb-3 stems without leaf
20-Spinach, 1 bunch, 2-3 inches
21-Squash, Zucchini, 1
22-Squash, Yellow Summer, 1
23-Swiss Chard, 1 bunch, 2-3 inches
24-Tomatoes, green, 3
25-Tomatoes, cherry, 3
26-Any Other

Division 3 - Fruits
Class #
27-Strawberries, ½ pint
28-Crab Apples, any variety, 4
29-Any Other

Division 4 - Herbs
Display fresh herbs in a wide mouth jar.
Display dried herbs on a plain paper plate.
Cut stems 4" to 12" in length.
A suggestion: Exhibitors of fresh herbs, harden your herbs by placing them in the refrigerator upright in jar of water overnight.

Class #
30-Basil, 3 stems
31-Chives, 2" bundle
32-Cilantro, 1" bundle
33-Dill, 3 stems
34-Hops, 3 stems
35-Lamb’s Ear, 3 stems
36-Mint, 3 stems
37-Oregano, 5 stems
38-Parsley, 10 stems
39-Rosemary, 5 stems
40-Sage, 5 stems
41-Garlic, 1 head, 4" top
42-Thyme, 5 springs
43-Any other

DEPARTMENT B: FLORICULTURE
Deliver all Floriculture Exhibits on
Wednesday,  July 27, 7:00 a.m. to 10:00 a.m.

General Rules: The show is open to any gardener. All entries in the Floriculture
Division are to have been grown by the exhibitor entering the exhibit.
Only foliage that is natural to the flower is to be shown. Please bring
only the number of cut flowers specified.

Containers for all artistic design entries must be marked with the name of
the exhibitor. The Flower Show Committee will exercise all due care, but
cannot be responsible for loss or breakage of containers. Additional
foliage material and bases may be used for all artistic design classes. No
artificial flowers or foliage may be used. Coloring of fresh plant material
is not allowed. A very limited "dressing" of exhibits is allowed, such as the
removal of one or two outside petals of very full flowers.

SCALE OF POINTS
CUT FLOWERS:
Cultural Perfection
35% Color
25% Form
15% Foliage and Stem
10% Substance
10% Condition
5% Distinction of Species or Variety

FLOWERING PLANTS:
35% Cultural Perfection
20% Size of Plant
15% Floriferousness
10% Rarity
10% Color
10% Foliage

FOLIAGE PLANTS:
35% Cultural Perfection
20% Size - According to Variety
15% Distinction
15% Rarity
15% Form - According to Variety

ARRANGEMENTS
No scale given.

Division 1 - Cut Flowers
General Rules: All agricultural crops, forage, vegetables, fruits and
flowers grown in a form of controlled environment will use the same class
number plus "HH" (i.e. Class 91 HH)

Cut specimens are to be judged on their own merits, not those of the containers.

1. Cut flowers and plant material in early morning or late in the afternoon. Place flowers and plant material immediately in deep warm water. Cut end of stem on slant.
2. Place in cool, dark room or out of drafts (from heat or air conditioning). do this for several hours or overnight.
3. Place water in container before starting design.
4. to keep designs fresh, avoid any leaves or petals under water.
5. A bloom is a single flower on one stem.

Please be sure your vase is sturdy enough for your entry.

Class #
1-Dwarf Marigolds, 6 blooms, one color
2-Single Petunias, 6 blooms, one color
3-Single Petunias, 6 blooms, mixed color

Roses
Class #
4-Floribunda, one spray, any color
5-Other varieties, one spray, any color

Miscellaneous Cut Flowers
Class #
6-Columbine, 6 blooms
7-Daisies, 6 stems
8-Daisies, Shasta, 6 stems
9-Delphiniums, 3 spikes
10-Dianthus (pink), 6 blossoms
11-Gaillardia, 6 blooms
12-Lilies, 3 stems
13-Pansies, 6 blooms
14-Snapdragons, 3 spikes
15-Sweet Williams, 6 blooms
16-Violas, 6 blooms
17-Any Other, 6 blooms
18-Any Other, 6 stems

Division 2 - Centerpiece
Class #
19-Club Luncheon
20-Outdoor Buffet Table

21-Any Other

Division 3 - Interpretive
Class #
22-Subtle Shades: one color predominating
23-Cowboy Country
24-Just Because
25-Vacation
26-Holiday
 

Division 4 - Dried Flower Arrangements
Class #
27-Any dried flower arrangement

Division 5 - Potted Plants
Class #
28-African Violet
29-Any other, flowering plant
30 - Any other, foliage
31-Any other plants
32-Planter for outdoor display